Brisket cooking too fast!

SmokinBob629

I put a 13lb brisket on around 9 this morning anticipating it would take approximately 9hrs at 275. At noonish the brisket was reading 185. I cut the temp down to 200 to attempt to slow the process down . It’s now 6 1/2 hours into my cook and the brisket is at 202. What should I do? I was planning on pulling it and freezing if for vacation 

ColbyLang

First, re-check your internal temp with a different thermometer. If it’s accurate, Foil it, wrap in a towel and put in an ice chest. Let it FTC for 3-4 hours. Let it come all the way down to room temp and vac pack for freezing. Some cook way faster than others

SmokinBob629

ColbyLang said:

First, re-check your internal temp with a different thermometer. If it’s accurate, Foil it, wrap in a towel and put in an ice chest. Let it FTC for 3-4 hours. Let it come all the way down to room temp and vac pack for freezing. Some cook way faster than others

Thank you! Both the Smobot and my thermapen are reading 204. I wrapped it in foil and a towel and put it in the chest freezer. It seemed like butter when probing it. The flat was 208

lousubcap

That is on the short side of any I have seen.  Thermos calibrated?  If the temp is correct, then as above.  Given it is gonna get frozen, then time is not a big driver.
Just make sure it probes tender when you declare victory.
Always remember, "The friggin cow drives the cook."